Cranberries take center stage now in both sweet and savory dishes.
One of my favorites is this quick bread, sweet enough for dessert but not-too-sweet for breakfast or afternoon tea. The versatile little berry is widely available in markets now, so buy a few bags to use now and a few to freeze for later.
You’ll find recipes for similar fruit breads in my latest cookbook Teatime in Ireland. Order signed copies at irishcook.com.
More recipes in “Teatime in Ireland”
CRANBERRY-ORANGE NUT BREAD
MAKES 1 LOAF
This fall “standard” is delicious spread with softened butter or cream cheese. To coarsely chop the berries, pulse them in a food processor.
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons melted butter
1 large egg, beaten
1 1/2 cups fresh or frozen cranberries, roughly chopped
1/2 cup chopped pecans, roughly chopped
1. Preheat oven to 350ºF. Coat a 9-inch loaf pan with baking spray.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt and baking soda. Stir in orange juice, orange peel, butter and egg; mix until blended. Stir in cranberries and nuts.
Transfer to prepared pan; smooth top. 3. Bake for 55 to 60 minutes, or until a skewer inserted into center comes out clean. Cool on a rack for 15 minutes.
Remove from pan; let cool completely. Wrap in plastic or foil and store overnight.